Chipotle Potato Salad
<p>Potato salad is usually heavy on the mayonnaise, light in flavor and fairly forgettable, but it doesn’t have to be that way. This potato salad takes on a latin flavor with the addition of cilantro, fresh corn and smoky chipotle. Great alongside ribs, brisket or even grilled fish.</p>
Cook Time:
00:20
Prep Time:
00:10
Servings:
8
Ingredients
1
canned chipotle pepper
chopped plus 1/8 cup of the adobo
3
cloves garlic
minced
1/4 cup
extra virgin olive oil
1/4 cup
sherry vinegar
1/4 tsp
freshly ground black pepper
salt
to taste
2 lbs
small red potatoes
left whole
1/2
red bell pepper
diced
1/2
green bell pepper
diced
1
large shallot (or small red onion)
thinly sliced
1 1/2 cups
fresh corn kernels (2 whole ears, shucked)
1/4 cup
fresh cilantro
minced
Instructions
To prepare the dressing: Combine the chipotle pepper, adobo, garlic, olive oil, vinegar, salt and pepper in a blender until smooth, or simply mix in a mixing bowl with a wire whisk.
To prepare the salad: Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm. when potatoes are cooked, allow to cool slightly on a cutting board and then cut in half or into quarters, depending on the size of the potatoes.
Toss warm potatoes with dressing and allow to cool at room temperature. Combine remaining ingredients, toss and serve.